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strawberry cheesecake ice cream in a pan with scoops of ice cream

Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream is super fruity, tangy and sweet - it really is cheesecake in ice cream form! An awesome summer dessert.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Freezing time: 5 hours
Total Time: 5 hours 23 minutes
Servings: 12 servings
Calories: 355kcal
Author: Mariam E.



  • 1 lb. strawberries
  • 2 tbsps granulated sugar

Ice Cream

  • 8 oz. cream cheese softened
  • 2 cups heavy whipping cream chilled
  • 1 tsp vanilla extract
  • 14 oz. sweetened condensed milk
  • pinch of salt

The Crumble

  • 4 pieces graham crackers finely crushed
  • 1 tbsp sugar
  • 2 1/2 tbsps butter melted
  • pinch of salt


For Crumble:

  • Preheat your oven to 350°. Line a baking sheet with parchment paper and set aside.
  • In a small bowl combine all of the ingredients and stir until fully combined. It should have a sandy texture.
  • Spread the crumble out on the baking sheet in an even layer.
  • Bake the crumble for 8 minutes or until golden brown. Remove from oven and allow to cool completely.

For Strawberries:

  • Cut the tops off of your strawberries and cut the strawberries into small cubes.
  • Place the cut up strawberries into a small bowl and sprinkle the sugar over the strawberries. Stir to ensure all of the strawberries are coated in sugar.
  • Allow the strawberries to sit for 5 minutes, the sugar will begin to pull liquid out of the strawberries.
  • Use a fork to mash the strawberries to your liking. If you want large chunks of strawberries, only mash slightly. If you want small strawberry pieces and more liquid, mash for longer. Set aside.

For Ice Cream:

  • Place a loaf pan in the freezer, line with parchment paper for easy clean up.
  • In a large bowl combine the sweetened condensed milk, cream cheese, vanilla extract, and salt. Use a hand mixer to beat until fully combined and rid of lumps.
  • In a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Be sure not to over whip.
  • Fold the whipped cream into the condensed milk mixture until no longer streaky.
  • Pour the mixture into the cold pan and place in the freezer for 15 minutes.
  • After 15 minutes, remove the pan from the freezer and stir in the strawberries and graham cracker crumble. Make sure they are evenly distributed throughout the ice cream.
  • Return the ice cream to the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.


Calories: 355kcal | Carbohydrates: 26g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 141mg | Potassium: 236mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1003IU | Vitamin C: 23mg | Calcium: 144mg | Iron: 1mg
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